Now that I've been made aware that there is a cheese board, how about sharing thoughts you might have about Sap Sago? My dad just send me a packet of it. When I was young, he'd buy it and grate it finely, then sprinkle on buttered sourdough toast. I could eat that all day long but, sadly, don't need the bread and butter. So, what else can I do with Sap Sago to showcase its unique and delicate flavor?